8 oz bow-tie pasta, cooked according to directions on package
1 1/2 lbs broccoli, chopped into small pieces (about 4 cups)
2/3 c Greek yogurt
1/3 c mayonnaise
1/3 c red wine vinegar
1/4 c light agave nectar
3/4 t salt
1/3 c chopped red onion
2 c grapes (cut in half)
1 c toasted pecans (chopped)
8 slices bacon (cooked and chopped)
In a bowl, whisk together yogurt, mayonnaise, red wine vinegar, agave, salt and onion.
Place cooked pasta and broccoli in a large mixing bowl and pour yogurt mixture over top and toss to evenly coat. Cover bowl and place in refrigerator and chill 2 hours.
Toss in grapes, pecans and bacon just before serving.
